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Pumpkin Pie

Prep Time: 10 min
Cooking Time: 55 min
Serves: 10-12


  • 600 g Pumpkin Pure
  • 1/2 cup Sugar
  • 1 cup Carnations Evaporated Milk
  • 2 tsp Cinnamon Powder
  • 2 tsp Ginger Powder
  • 1 tsp freshly ground Nutmeg
  • 1/2 cup Nestle Sweetened Condensed Milk
  • 1 tbs Dark Molasses
  • 2 Eggs + 1 Yolk
  • Short-Crust Pastry


  1. Combine Pumpkin Pure, Sugar and Evaporated Milk in a mixing bowl and whisk until smooth and even.
  2. Add Cinnamon, Ginger and nutmeg and continue whisking.
  3. Add Sweetened Condensed Milk, Molasses and Eggs and whisk until Eggs are well incorporated into the mixture.
  4. Roll out Short-Crust pastry and place in a 30cm pie dish.
  5. Cut excess pastry, crimp the edges and pour in filling.
  6. Bake in oven for 45-55 minutes or until the center has a firm jiggle.
  7. Remove from oven, allow to cool and place in the refrigerator for 2-3 hours until chilled.
  8. Serve with whip cream on top or as garnish.

Chef’s Tip: baking this pie in a water-bath will allow an evenly cooked filling and helps retain the moisture. It may take longer to cook, but worth the wait.

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